Lancashire hotpot

Ingredients (serves 4)

  • 800g of lamb cut into chunks
  • One large white onion
  • 1tbsp plain flour
  • 800ml beef stock
  • 2 bay leaves
  • A dash of Worcestershire sauce
  • 1tbsp mint sauce (optional)
  • salt and pepper to taste
  • 2 large carrots (chopped)
  • 3 large potatoes (sliced into relatively thin circles, you may need more depending on the size of the dish you are using)
  • Dried thyme
  • Your choice of veg to serve, I do this with broccoli


  • Preheat the oven to 180degrees
  • Brown the lamb in a pan on a high heat. Once browned transfer to a different dish.
  • Slice and fry the onion in the lamb juices until soft. Add the lamb back to the pan with the onions.
  • Add the flour to the lamb and onions and stir so everything is coated.
  • Add the beef stock to the pan and mix thoroughly.
  • You can now transfer this into a casserole dish that is oven safe.
  • Add the Worcestershire sauce, bay leaves and mint sauce to the lamb mixture and season to taste with salt and pepper.
  • Cover the lamb (if you don’t have a lid you can use some foil) and cook for 30 minutes.
  • Take the dish out of the oven and add the chopped carrots and stir.
  • Layer the potato slices on top of the lamb, covering the whole dish.
  • Sprinkle some dried thyme over the potatoes and bake in the oven for a further hour.
  • Once ready, serve with your choice of vegetables!

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